Friday, January 14, 2011

Casual Friday all the way!

Okay, I can't lie. With the ridiculously cold weather we've been having and the fact that roads, sidewalks and parking lots are still sheets of ice in many places...the three days I actually went to work this week were all casual days. But today was the first day I didn't wear snow boots and actually put on cute jeans, therefore...outfit post!
Yeah, my picture is off center and full of awesome. (Really it was just bad placement of the camera. Oops.)
Black 3/4 sleeve shirt with Mickey heads and skulls & bones: from Walt Disney World
Double button black knit sweater with hood: from Target
Skinny Jeans: Mossimo, from Target
Boots: early 2008 specials from Off Broadway shoe store

Let me tell you, I was rockin' those "boots wit da fur" today. Deal with it.

But beyond my outfit, today was casual in that we ate leftovers for dinner! So here are recipes for what we had and the best ways to re-heat them...because nine times out of ten, I am anti-microwave.

Chicken, cooked in wine with capers
4 skinless boneless chicken breasts (make sure to use the thin-sliced, smaller breasts)
1 to 2 tablespoons flour
Olive oil
2/3 cup dry white wine
2/3 cup hot chicken stock
4 teaspoons capers
Sea salt & freshly ground black pepper
Dried parsley flakes

-Season the chicken breasts with salt and pepper and lightly dust each side with flour
-Heat a thin layer of olive oil in a large pan over high heat. Cook the chicken breasts for 7-8 minutes, turning once halfway through. Remove from the pan and set aside on a plate.
-Pour the wine into the pan and let bubble for 2 to 3 minutes, scraping up any bits from the bottom of the pan with a wooden spoon. Now pour in the stock and boil for 3-4 minutes, until the sauce has reduced and slightly thickened. Add the capers.
-Reduce the heat to medium or medium-low, then return the chicken to the pan and heat through for about a minute. Sprinkle with the dried parsley and serve immediately.
To reheat any leftovers: add about 1/2 cup of wine to a pan and bring to a boil for 2 to 3 minutes. Add 1/2 cup chicken stock and the leftover chicken with any juices/sauce and capers. You may also add another 1 or 2 teaspoons of capers if desired. Heat for approximately 10 minutes over medium heat, flipping the chicken breasts halfway through.

Sweet Corn Fritters with Paprika
(note that this makes a LOT of fritters and can certainly be cut in half)
1 cup flour
Sea salt & freshly ground black pepper
2 large eggs
1 1/4 cups whole milk
2 teaspoons paprika
1/4 cup corn/semolina flour
One 15 oz can corn kernels, drained
Vegetable oil for frying

-Sift the flour into a bowl with a pinch of salt. Make a well in the center, break the eggs into it, then pour in a little of the milk. Using a wooden spoon, stir the egg, incorporating the flour little by little and adding the remaining milk as you go.
-Switch to a whisk and beat until there are no lumps. Add the paprika, corn/semolina flour and corn kernels and season with salt and pepper. Stir to blend well.
-To cook the fritters, heat a thin layer of vegetable oil in a nonstick frying pan over medium heat. Carefully drop in 1 large tablespoon of the batter. Depending on the size of your pan, make 2 to 5 fritters at a time but be careful not to crowd! Fry for about two minutes, flip and fry the other side for an additional two minutes.
-Set the cooked fritters on a paper towel-lined plate, separating layers of cooked fritters with more paper towels. Add more oil to the pan as needed throughout the cooking process.
To reheat any leftovers: Set the fritters in a single layer on a sheet of foil or a foil-lined baking sheet. Heat in the oven at 350 degrees for about 10 minutes.
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3 comments:

  1. Does the flour on the chicken just give it kind of a fried, harder texture on the outside?

    The fritters look good!

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  2. Yes, it gives it a slightly fried-type texture, but it's such a little bit of flour (you literally just dust the chicken with it, not dredge the chicken IN it) that it just makes a nice, VERY thin layer of, for lack of a better word, "crust".

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  3. Oh and the fritters are tasty but let me tell you--we have already been eating them for like three days and we STILL have leftovers!

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